Summer 2022 Positively PA

Summer 2022 PRESERVING HISTORY Perry County ice cream parlor celebrates 75 years Crafting Skyr Sisters Perfection Fourth generation Mifflinburg brewery takes an farmers bring Icelandic yogurt to family farm innovative approach to beer Published exclusively for Pennsylvania Farm Bureau members

President’s Page The weather is once again getting warmer, and I know that many of you are Introducing you to the food and culture already planning trips to your local farm markets to experience first-hand all of that make Pennsylvania a great state. the diverse products that Pennsylvania farms have to offer. We are fortunate to live in a state that can produce a wide range of fruits, vegetables, mushrooms, Summer 2022 Vol. 15 No. 3 honey, and all kinds of other products, usually within a short drive of where you live. It’s great knowing that you can readily buy a wide range of fresh produce Editorial Staff and support a farmer. Publisher Justin Clapper June is National Dairy Month, which recognizes dairy farmers’ passion and Editor Will Whisler hard work that puts milk in glasses, cheese on our cheeseburgers, and ice cream in cones. Dairy is still the biggest sector of Pennsylvania agriculture, despite the Graphic Designer Holly Cohick recent struggles that dairy farms have faced. Family dairy farms produce much of the milk that’s consumed in Pennsylvania communities and beyond. I’m proud to Contact operate one of those dairy farms in Westmoreland County, along with my sons. [email protected] Dairy farming is a calling and a lifestyle. We’re up before the sun to milk PO Box 8736, Camp Hill, PA 17001-8736 cows and out on our tractors after dark harvesting feed crops. We’ve raised our children on the farm and spent years caring for our animals and the land. 717. 7 61. 2 740 That’s why it saddens me to see so many dairy families make the tough Advertising Coordinator decision of whether they can afford to stay in business. It’s a way of life, and for many of these families, it is the way they’ve lived for generations. Kim Flegal | [email protected] | 717.731.3580 In 2021, Pennsylvania lost another 200 dairy farms. Despite these challenges, Connect I remain optimistic for the future. Over the last two years, we’ve seen renewed interest in buying local, and we’ve seen farms growing and adapting their busi- positivelypa.com | pfb.com nesses to that. Positively Pennsylvania (ISSN: USPS 2475- In this issue of Positively Pennsylvania, you’ll find the story of Hall’s Ice 4595) is published by Pennsylvania Farm Cream, a family-owned and operated business that is celebrating their 75th year Bureau (510 S. 31st Street, Camp Hill, PA of making and serving local dairy products. You’ll also find the story of the 17011) four times per year in March, June, Painter sisters, two inspiring young women from Tioga County who are now September, and December. Paid for by $3 making organic skyr yogurt and selling it. from membership dues as a subscription price. Periodicals Postage Paid at Camp Hill, This tradition and innovation is what makes Pennsylvania agriculture so PA and at additional mailing offices. Business versatile, and it gives me hope for our future. You will find farms with similar and Editorial Offices: 510 S. 31st Street, success stories, whether they’ve been around for one year or one hundred years. Camp Hill, PA 17011-5214, Accounting and I encourage you to get out this summer and support local farmers and reinvest Circulation Offices: 510 S. 31st Street, Camp in your community. Hill, PA 17011-5214. POSTMASTER: Send ad- dress changes to Pennsylvania Farm Bureau, Rick Ebert, PFB President 510 S. 31st Street, Camp Hill, PA 17011. 2 Positively Pennsylvania Summer 2022 Farm Bureau is not a government agency, but a voluntary organization rooted in agri- culture which works to improve the quality of life of its members. One way Farm Bureau accomplishes this goal is by delivering sav- ings to members on a broad array of useful products and services. Farm Bureau uses the group purchasing strength of its member- ship to leverage these valuable benefits. Your membership support is the driving force that enables Farm Bureau to secure a better price for you on things like vehicles, hotel lodging, amusement park tickets, utilities, and much more. Your membership is the power that makes your Farm Bureau savings possible!

Contents 6 16 29 County Connect Cornering the Market Fresh From the Vine 4 Exploring Union County 29 Snyder County winery puts 16 Juniata County farm store Mastering the Craft decades into growing grapes 6 Rusty Rail Brewing Company links farmers to consumers Happening Here showcases innovation Honoring Tradition 32 Festivals, biking, wine and more! 18 Perry County ice cream Building a Legacy Garden Guidance 13 Sisters bring yogurt parlor celebrates 75 years 34 Protecting the garden business to family farm Farm Fresh from critter damage 23 Recipes ripe for Summer! positivelypa.com 3 Cover photo: Stephanie Painter, left, and her sister Hayley, interact with a calf on their Tioga County farm.

County Connect Photo Credit: Nicholas T | interstate 80 West Created in the early 1800s, Union County was formed from Lewisburg Farmers Market a part of Northumberland County in March of 1813. Its name is an allusion to the federal Union. https://www.lewisburgfarmers.market The Lewisburg Farmers Market is a popular longstanding Located in Central Pennsylvania, Union County was once market in Central Pennsylvania that is open every Wednesday known for its booming railroads that transported lumber, while from 8 a.m. - 3 p.m. with both indoor and outdoor space. The Mifflinburg grew to become the horse buggy capital of America Farmers Market features more than 100 local vendors who between 1865 and 1910. Today, farm land covers close to a third produce everything from dairy products to meat, flowers and of the county, while it remains competitive in the production of many other goods. grains, poultry and dairy products, along with furniture and cab- inet manufacturing, yarn and apparel and road paving materials. The first auction was held in 1937. Prior to that, the Farmers Market was located at what was the Union County fairgrounds The county has a lot to offer with a rich history and multiple for more than 70 years. The weekly auctions were so successful state parks, making it a great place for outdoor recreation activ- that the fair never returned to the market site. Today, the market ities such as fishing, hiking, hunting and camping. The county boasts several updates including a new outdoor pavilion that also offers many breathtaking views and opportunities to enjoy was built in 2021 and now features a partnership with a local the Susquehanna River which runs freely through it. farm to door delivery service. Buffalo Valley Rail Trail County Fact: Every year, beginning on the second https://unioncountytrails.org/trails/ Thursday in December in Mifflinburg, the Christkindl The Buffalo Valley Rail Trail is a 10-28 mile long finished Market returns as a celebration of German culture scenic trail that spans between Lewisburg and Mifflinbug with surrounding the Christmas holiday. Local craftsmen and trailheads, facilities and parking areas. The Buffalo Valley Rail food vendors set up around the churches on Market Trail follows the route of a railroad that once ran from Montan- Street as the three-day festival features outdoor huts, don, Northumberland County to Bellefonte in Centre County, unique food and beverages, entertainment, a live nativity crossing through Union County. Thousands of visitors and and much more. This year, the Christkindl Market will be residents walk, run and bike the Rail Trail since its opened in open December 8-10. 2011. The trail provides a safe environment for children to play, dogs to explore and adults to unwind. The trail parallels Route 45, which is the primary East-West corridor from Lewisburg to Mifflinburg. 4 Positively Pennsylvania Summer 2022

R.B. Winter State Park https://www.dcnr.pa.gov/StateParks/FindAPark/Ray- mondBWinterStatePark/Pages/default.aspx Raymond B. Winter State Park covers 695 acres of the Ridge and Valley Province located in Central Pennsylvania. Located within the Bald Eagle State Forest, the park lies in a shallow basin surrounded by rocky ridges covered with an oak and pine forest. The focal point of the park is Halfway Lake, which is filled by spring fed mountain streams and contained by a hand-laid, native sandstone dam. Open year round, the park provides diverse opportunities for recreation. Mifflinburg Buggy Museum http://www.buggymuseum.org/index.html The Mifflinburg Buggy Museum preserves the only intact 19th century carriage factory in the United States. The complex includes a buggy maker’s home, buggy showroom and a modern visitor center. The center has permanent and changing exhibits, a hands-on workbench and videos. The museum is open Saturday and Sunday from 1 p.m. to 4 p.m. April through October. positivelypa.com 5

Mastering the Craft Mifflinburg brewery uses innovative approach to stay ahead of competitive craft beer market 6 Positively Pennsylvania Summer 2022

Top right photo: Rusty Rail Brewing Com- pany Brewery Director Guy McCarty, left, and President Rich Schrader, right, play key roles in building and maintaining the Rusty Rail brand. Story and photos by William Whisler Eric’s interest in owning a brewery began as he experimented as a home Paul and Eric John are no strangers brewer while Paul, a Farm Bureau to entrepreneurial endeavors. When the member, is an entrepreneur who loved opportunity to delve into something new the idea of opening the brewery to appeared, the brothers quickly jumped at re-purpose the building and serve the the chance. community. Having purchased an old cabinet The brothers paired their passions factory to house a sister company called with the remaining free space in their Legacy Building Products to support Mifflinburg warehouse and in January of their modular home business, the Johns 2015, the Rusty Rail Brewing Company began to contemplate what to do with was officially born. the extra space within the 250,000 square foot warehouse they possessed that was “After two years of planning, we were vacant. incorporated in 2013 and then the build out started and that went from 2014 until The Johns, who own and operate we opened the facility and the taproom Ritz-Craft Corporation – the largest side of it and the restaurant in 2015, family-owned modular home business in which brings us to where we are today,” the country – had a vision and passion Schrader said. for craft beer. From its initial launch, the Rusty Rail “I had already worked for Paul and took off in popularity, as the volume of Eric on the construction side of their local and regional sales moved the needle business, and I got involved (with the as far as what Schrader initially thought planning) in 2013,” Rich Schrader, the was possible. The Rusty Rail originally Rusty Rail President, said. “(The Johns) intended to do its own distribution, but were trying to figure out what they want- quickly learned that for the business to ed to do with this part of the building continue to grow it would need to part- and there were a lot of ideas that had ner with wholesalers. been thrown around over the years, but the one that kept coming back was a “The distribution when we first brewery.” opened was really meant to be more positivelypa.com 7

local, but I think the part that was a little being able to execute traditional styles want that style?’” bit of a surprise was how much we saw really well.” One of the companies top selling potential in growing it outside of the lo- cal market pretty quickly,” Schrader said. When it comes to developing new beers is Fog Monster, which is a New “We started out with about five whole- products, the brewery relies on research England Style IPA, which the compa- sale partners and now we have partners and examining historical trends. Ev- ny describes as “a juicy fruit taste with in Pennsylvania, Delaware, New Jersey, erything is calculated and meticulously pronounced hop characteristics, medium New York, Ohio and Maryland.” planned to ensure a product will be well body and a mild bitter finish.” The brew- received. ery canned and sold its one millionth A big part of the Rusty Rail’s success can of Fog Monster in April, a special in the craft beer industry has revolved “We really have no pilot system, benchmark for the 15-barrel brew house. around its variety of products and ability everything is full send when we do it,” to keep up with the trends in a constant- McCarty said. “We’ve been able to build “That was a benchmark that you ly evolving and competitive market. a really great culture with the local bars know, for some of the larger breweries is and local beer distributors so that when probably a week’s worth of production “The philosophy behind the beer is we have a new product, people are or something,” Schrader said. “We’re still that we like to think that we have a lot looking for it. When people hear about pretty small in the scope of things. So, to offer the local community here,” Guy trial runs or new products, I think that hitting those benchmarks on one of our McCarty, the Rusty Rail Brewery Direc- there is this expectation that maybe it’s flagship beers is something that we want- tor, said. “If we see trends emerging any- a bit mysterious or dangerous, when in ed to celebrate. Fog Monster has been a where, we want to be able to represent reality, we’re basing everything off of great beer for us, and we really want to that to our local community. We like to history and our seven years of brewing try and continue to grow that.” provide a wide variety of different beers and experiences, so it’s not as risky as it and we take a lot of pride in being able would maybe seem to people. It’s more The explosion of the craft beer to provide different styles along with along the lines of, ‘does the consumer market in recent years has led to chal- lenges as well, with the brewery trying 8 Positively Pennsylvania Summer 2022 Rusty Rail workers prepare skids for distribution in the brewery’s warehouse.

Union County Top: A worker cleans around the stills within the Rusty Rail’s brewery. Bottom: Rusty Rail owners Paul, left, and Eric John pose with Rusty Rail beer in the company’s distillery. Paul has been a Pennsylvania Farm Bureau member since 1999. Photo submitted by the Rusty Rail Brewing Company. positivelypa.com 9

to stay ahead of the game to constantly ideas. We love the competitiveness of the into the brewery, located in the base- be introducing new products to attract market and it’s really a historical job, con- ment. customers. sidering how things have changed over thousands of years. To see new styles The site also features a second bar “People used to be really excited and new yeast strains and technologies and game room, decorated with a wild when anybody made anything new or is fun. You can either be really welcom- game trophy collection with an open was doing anything new or a new brew- ing and excited or you can fight it. We hallway that overlooks the main bar. ery was available,” McCarty said. “I used embrace it.” The second story also features a mas- to work as a manager at a retail distribu- sive event space and a chapel where the tor before I got into the other aspects of With that growth in sales, the Rusty brewery hosts weddings on site – which beer, and I remember that if someone Rail Brewing Company has grown on are growing in popularity – with 42 made a new beer, people were stoked. site as well. The warehouse features weddings scheduled for 2022, according Now, if you are not dropping like five a three-story building, complete with to Schrader. new brands, you have to do a lot to make an immaculate main bar and taproom, an impact and to stand out. It puts a lot railroad decor to pay homage to Mif- The third floor features eight massive of pressure on you to be unique and to flinburg’s heritage as a rail town and an suite-style hotel rooms that would rival a be innovative and to come up with fun open window that allows guests a peak rustic studio apartment in a big city. The third floor of the warehouse is currently 10 Positively Pennsylvania Summer 2022

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being renovated to boost the lodging of to lead it down the path of success in I feel that farmers are similar. They do it the Rusty Rail to 18 rooms. what Schrader describes as a true labor because they love farming and agricul- of love. ture. Farmers are very prideful and love Of course, with the brewery is the what they do and what they choose to Rusty Rail’s pub itself, complete with “We spend a lot of time here and do. It’s such a unique industry and you a wide variety and constantly evolving I really liken craft beer to farming,” probably won’t survive in it if you don’t menu that has made the brewery a popu- Schrader said. “A lot of our guys that do it because you’re passionate about it.” lar destination in Central Pennsylvania. work in the brewery, they want to be working in a brewery. They do it because Learn More “We just try to always stay fresh and it’s something they’re passionate about stay creative,” Schrader said. “Our chef and they love it. There’s a lot of that and www.rustyrailbrewing.com Angela (Hess), she’s amazing and is constantly coming up with new ideas. We just released a new menu overall, but we have a lunch menu, a main menu, weekly features. She’s constantly infusing new beers and trying to incorporate the beer into everything that we do. I give her a ton of credit for her hard work and her creativity. We do literally have to eat, drink and breathe this business in order to stay competitive. It’s a living, breath- ing organism that is constantly evolving. People’s tastes and expectations are constantly changing.” With its growing brand, the Rusty Rail has formed multiple partnerships within the local community and has given back through numerous initiatives and currently is donating some of the proceeds of one of its beers, called Shimmer, to the Buffalo Creek Water- shed Alliance and a veteran charity called Freedom Fighters Outdoors. “We do a lot of these types of things,” Schrader said. “We just recent- ly donated to a local fishing derby. We always are trying to help out the commu- nity however we can. There’s probably a half dozen events each year and then there are some smaller ones where we can do can releases, do something fun and bring people in to raise money for important organizations.” In trying to navigate the current brewpub market, the Rusty Rail Brewing Company hopes that its fearless ap- proach to change and growth continues 12 Positively Pennsylvania Summer 2022

Building a Legacy Fourth generation farmers bring yogurt business to the family farm Stephanie Painter, left, and sister Hayley, drink milk on their family’s dairy farm in Tioga County. The sister’s innovative idea brings skyr yogurt to the market, directly sourced from milk from the family farm.

Left: Hayley Painter, left, along with her sister Stephanie, right, and their father Clinton Painter, look down on Painterland Farms. Below: The Painter family works together on the farm to keep the family business running like a well-oiled machine. Story by William Whisler We’ve got to get out there.’ We wanted to rally with berries and cane sugar. The product also features a lactase Photos submitted by Stephanie Painter absorb everything the world had to offer and bring it back to the farm.” enzyme in it to be lactose free. “We didn’t want to give people anoth- Growing up as the fourth generation In March, the Painter sisters, who er excuse to not consume dairy,” Steph- on Painterland Farms in Pennsylvania’s are Farm Bureau members, officially anie said. “Obviously we’re dairy girls and 65 percent of people in America Northern tier, sisters Stephanie and Hay- launched into the yogurt business with have some sort of lactose sensitivity. We wanted to make sure that we were giving ley Painter always knew that they would a one-of-a-kind product – organic skyr everyone the opportunity to indulge in this yogurt.” return home to the family business. (pronounced skeer) yogurt. The sisters experimented with making After going off to Skyr is an Icelandic style of yogurt cheese before eventually coming around to skyr. college and taking a that is extremely creamy “The planning process really started decade to venture outside Tioga and rich in protein, soy, with, we want to come back to the farm, of the rolling hills of County and probiotics, while low and we don’t really want to milk cows Tioga County, both sisters in sugar. It is higher in every day,” Hayley said. “So, let’s create a returned to their roots in nutrients than other types value-added product that can really help the farm and bring it out into the world.” farming, with a greater of yogurts. The Painter “Basically, we wanted to connect appreciation for the land sisters’ skyr yogurt is the people to agriculture and to our farm, and wanted to do so in a cool way,” that they grew up on. only skyr in the United States that is Stephanie said. “We had a mission, but we didn’t quite know what we wanted to “Basically, we grew up on the farm made using organic milk from a single do with it. We stumbled down a couple avenues and we were pretty set on mak- and it was just completely intrinsically a source – the Painter family farm. The ing cheese and probably went down that avenue for two years.” part of us and every fiber of our being,” Painters’ skyr yogurt is sweetened natu- The idea to switch to skyr yogurt Stephanie said. “We came after multiple conversations and connections that the sisters had made knew that we were over the years. After a couple attempts to get started, the Painters were able going to do some- to partner with Reykjavik Creamery in Newville. thing with the farm and the great base that our family has provided by working their tails off their whole lives. We pretty much said ‘OK Dad, we’re going to run off to college and see the world. We can’t just hang out with our Bottom: Hayley and Stephanie Painter pose with a cup of cows and cousins. their skyr yogurt at the Reykjavik creamery packaging plant in Newville. Photo by William Whisler.

“It really just came from talking to clients. In milk, the two primary proteins social media, and learn about cows in a people and the connections that we are whey protein and casein protein. In very transparent, easy way. They can go had made,” Hayley said. “We eventually centrifugal separation, you lose a lot of to our Instagram and see what the cows found this scenario here and we decid- that whey protein out with the waste. We are up to that day.” ed that this is the product that we can can capture a tremendous amount of envision and that we can put our brand that with our product that gives it that As the future of Painterland Farms, behind and put our farm behind.” taste and texture you can pick up on. It the sisters are taking it upon themselves offers more of a nutritional benefit, and to leave a solid foundation for the next The sisters then applied for grants it tends to make a smoother product.” generation. and received a grant from the Dairy Center of Excellence and began business The Painterland Sisters’ yogurt is “We started this for our future planning with Kitchen Table Consultants currently available in Pennsylvania, Mary- generations to be able to come back and to formulate a plan before connecting land, New York, Delaware, and New continue the family farm and to connect with Reykjavik Creamery. Jersey and the sisters are planning for a consumers with their food and to help hard launch of their product in July and them understand agriculture,” Stephanie The partnership was a key cog in the hope to go coast to coast in the future. said. “It also gives them a nutrient dense process for the Painters, as getting start- They are currently offering five flavors: product. With our farm, the consumer ed proved to be a tough obstacle once Plain, Vanilla Bean, Blueberry Lemon, will know how the animal was taken care the idea and business model was in place. Strawberry, and Meadow Berry. of and how the soil was taken care of. The Painters decided to brand the yogurt Our family instilled this passion in us as the Painterland Sisters, paying homage “The yogurt market is becoming and now we want to do this for the next to their family farm’s namesake. increasingly competitive,” Everett said. generation.” “The brands that we are seeing do really “It worked out perfectly for the girls well are the ones with a unique story Learn More who always had this dream of doing to tell and a value-added product they www.painterlandsisters.com that,” John Painter, the sisters’ uncle, are offering. I think that Painterland fits said. “They wanted to build a plant, but perfect with where the market is going. Top: Stephanie and Hayley Painter it just wasn’t feasible for them to do that They can tell their story all the way to pose with a calf on their family farm. at this scale and when they approached the cow, and they have environmental Reykjavik who had this facility that was stewardship, and they are doing lactose capable of doing it, it was a perfect fit. free which is also a bit more cutting It gave them some business and that edge. Whenever you have a unique brand gave us a good product that we didn’t and a unique value proposition you see have to spend ultra-millions of dollars success, and I would say Painterland is to get running. It’s very exciting for the at the top of the list as far as what they farm and everybody is thankful for that have to offer the marketplace.” opportunity because it was kind of like it was meant to happen.” With their yogurt comes the mission to not only support and grow the farm, One of the biggest advantages of the but to teach others about agriculture partnership with Reykjavik comes from as well. The Painterland Sisters’ yogurt its high tech and unique ultra-filtration labels are interactive, featuring QR codes system which allows the product to be that allow the consumer to connect di- more consistent and keeps the milk rectly with the farm and learn about the proteins from being lost when making product and the dairy industry. the yogurt. “We want to educate people while “Most yogurt in the US is made with we’re doing this and connect people in centrifugal separation,” Don Everett, a fun-loving way,” Hayley said. “We’re Chief Financial Officer of Reykjavik doing that on social media and on our la- Creamery said. “The advantage that ours bels. We even have fun interactive games has is that we can get a very consistent so that they can go to our website, or our product from week-to-week for our positivelypa.com 15

Cornering the Market Daniel Love has directly Juniata County farmer bridges an idea he had hoped would keep his linked the farmer to the farm-to-table gap with farm store family farm going. consumer with the creation of his Lovetwo Eat farm Story and photos by William Whisler That is when the Lovetwo Eat Farm store in Juniata County. Store was officially born. Having faced extreme difficulties 16 in the dairy industry, Daniel Love, a What began as a small operation with fourth-generation dairy farmer in East a couple freezers in the back of Love’s Waterford, had to make the difficult de- workshop has evolved into a sizable cision to sell his herd in 2018 along with store offering an assortment of meats, his robotic milking system. honey, milk, butter, syrup, produce, canned goods and even ice cream, direct- While searching for the next steps ly sourced from farms in surrounding for his Juniata County farm, Love kept counties, as well as Love’s own farm. raising beef cattle for meat sales and The store currently features products continued to be active in advocating from more than 15 Pennsylvania farms, in- for farmers within the commu- cluding goods from Mifflin, Juniata, Perry nity before coming up with and other counties in close proximity. “The goal more than ever is to get more farmers bringing their product here,” Love said. “We’re learning how to become a food distributor to distribute these products to anywhere from retreat centers, to Little League teams, and for church events that want better burgers and hot dogs. We’re also looking into partnering with restaurants. My goal at the end of the day is to have a way for a fami- ly farmer to get their value-added product to compete against a major brand. ‘Com- pete’ meaning in quality, price and to be

able to keep up with the demand.” to Love, as his grandmother used to buffalo, a miniature horse, a zebu, and a give the pretzels out to family after they Scottish highlander on the farm among One way that Love has seen the store would leave on Christmas Day to head other animals. He finds those interac- back home. The recipe was lost for some tions extremely valuable and hopes to grow in recent years emerged during time before Love and his wife Dianna teach visitors about agriculture and the finally nailed down the perfect batch. importance of farming. the COVID-19 pandemic, as farm-to- “A couple years after my grandma “We as a society don’t recognize how table sales of beef, especially in whole, died the family decided to get back valuable we as farmers are and how im- together for Christmas and we wanted to portant it is to educate people about it,” quarters and halves became increasingly have a surprise for the rest of the fami- Love said. “Most of the time when you ly,” Love said. “So, we spent a good bit think of agritourism as a farmer, you’re popular in rural areas, making it hard to of time trying to perfect the recipe to get thinking of a city person coming out to it right. My grandma never wrote down the farm to try to get the whole picture. keep beef in the coolers to sell to cus- the recipe so it wasn’t something that Really what is so valuable in those kinds we had that we could look at. Eventually of interactions is the ability to teach tomers at times. after tasting so many pretzels, my wife people about specific animals and items Dianna nailed it.” to give them that knowledge.” “That has grown and in a lot of ways Love recalled that when the family Today, Love is elated with how his has become more popular,” Love said. was going through a hardship, his grand- store has grown to serve the commu- ma gave him her blessing to sell the pret- nity in just a few short years and plans “I’ve seen that we are still struggling in zels if it could help save the farm, which to continue to branch out into bigger things. While he’s unsure of how big the supply chain. I’ve got people that are surprised Love. He still the operation may get, he’s not selling honors his grandmother, himself short. wanting quarters and whole beef, but Miriam, in the store with the sale of her pretzels. “Really to me it’s how big the Lord they have been waiting to buy a freezer will let me grow this and how much can Along with the store, happen,” Love said. “I’m saying a prayer and they can’t get them. So, I think that Love enjoys spending in hopes that we can grow this thing and time showing custom- it really helps some family farms.” the marketplace is stifled by the fact that ers around his farm and giving them a chance to interact Learn More there isn’t the ability to have a freezer to with his animals. Love still has a sizable herd of beef cattle, two of the original www.ilovetwoeat.com do that with, but on the positive side, I dairy cows from his dairy herd, a water think consumers have realized the differ- ence in the quality of product. I’ve had quite a few people come in who were upset by the quality of big retailers Juniata buy hamburger and be- County come regular customers.” Hamburger is the unquestioned top seller at Love’s store, while snack sticks, hot dogs and a twist on snack pretzels are also extremely popular products. The store’s pretzels are a special item Love interacts with some of the animals on his farm including a Scottish high- lander and zebu, cows and a miniature horse. Love enjoys showing his farm and his animals to visitors of the store. positivelypa.com 17

HoTnorrinagdition Matt Hall works to clean a machine used to make ice cream inside the family’s Perry County dairy parlor in Millerstown. Top Right: Matt Hall and his cousin Peggy pose with the Hall’s Ice Cream sign as the family prepared to celebrate its 75th anniversary in May. 18 Positively Pennsylvania Summer 2022

Perry County family celebrates 75 years of ice cream Story and photos by William Whisler Since the first batch of Hall’s Ice Cream was created back in 1947 by John Allen Hall for his wedding day, the homemade recipe has lived on throughout the generations. The Perry County ice cream parlor, located across the river bridge from downtown Millerstown, celebrated its 75th anniversary on May 9th and the business lives on today with almost the same production process that it began with years ago. The Hall family, which has deep roots to the early 1900s in the dairy industry, began making ice cream after John Allen Hall took a short ice cream making course at Penn State University. The first ice cream flavor he made was cherry vanilla for his bride, Sally, and from there, a love for making ice cream ensued. At the time, John Allen Hall worked on the family’s dairy farm that was the first to bring homogenized milk into the area and continued to deliver milk, while also manning his growing ice cream business. In 1966, the Hall’s milk business combined with Miller Brother’s Dairy in Millersburg, but the ice cream business remained separate. When the milk business was eventually sold to Harrisburg Dairies in 1982, the Hall’s sole focus became ice cream. He continued the ice cream business until his health failed in 1994 and passed down the business to his son Allen, and daughter Margaret “Peggy” Raub Hall, who took over the business. Today, Peggy, a Farm Bureau member, is the sole owner of the ice cream busi- ness. In 2020, she took over managerial duties until 2021, when her cousin, Matt Hall, joined Peggy to assist in making

ice cream and managing the business. around, lugging freezers. We didn’t have grape nut like crazy. It’s grape nut cereal mixed in with like a really light vanilla “I don’t know where the idea came trailers then, so we loaded the freezer and maple ice cream. I think it’s the com- bination of that vanilla ice cream with from,” Peggy said. “I just had always on the truck, you put your own stand up the crunch and the taste of that grape nut that people really like.” heard the story about how (John) made and built it. It was a lot of work, but it The Hall’s also offer five different ice cream for his wedding, and he took was a lot of fun.” flavors of honey ice cream where they add eight percent honey to their regular classes at Penn State. I guess it was While the Hall’s no longer milk their ice cream made specially for the Penn- sylvania Beekeepers Association. That just something that they just wanted to own cows and process their own milk, ice cream is then sold at Penn State’s Ag Progress Days and at the beekeeper branch out into. My family had the repu- the business purchases a customized mix stand in the food court during the Penn- sylvania Farm Show. tation of being the first to do things and from another company within the state For their 75th anniversary celebra- I think it was just some- that creates their formula, tion, the Halls had a ribbon cutting, an anniversary cake and now plan on thing new. There were which is the same as it’s getting some T-shirts and merchandise made. The Halls also offered 75 cents other dairy farms in the Perry been since 1947. off milkshakes and banana splits for the area but no one else was County “It’s always been the occasion. doing ice cream or making same. We don’t put a lot While technology and the inability to get certain ingredients from past vendors ice cream in 1947.” of chemicals into our ice has changed the way the Hall’s get some of their ingredients for ice cream, pre- As a child, Peggy re- cream, and we don’t put serving that family history and home- made recipe is of the utmost importance calls traveling to carnivals a lot of air into our ice for Matt, who Peggy hopes will take over the business in the future. throughout the summer months and the cream,” Peggy said. “We use a lot of nat- “This is the farm where my grandfa- labor involved in schlepping freezers, ural fruits, and we use flavorings. It’s ice ther grew up and we’ve heard the stories of my dad and my uncle coming to visit loading them into trucks and construct- cream with ingredients, not ingredients and running around on the farm and going down to the creek to fish and fun ing stands. with ice cream.” stuff like that,” Matt said. “Growing up being able to tell people that my family “We used to go to carnivals all the Hall’s currently offers more than owned an ice cream business is pretty cool when you’re a kid. I think that it’s time,” Peggy said. “We had a system 40 flavors of PA Preferred, no sugar really important to preserve that heri- tage as much as I can and keep moving that we started (the year) in November. added premium (14 percent butterfat) ice forward in making improvements where I can, while also honoring the traditions In July we always started and then we’d cream. Among the most popular flavors in that history when they started the business.” always end in Millerstown in August. include the classic vanilla and chocolate, It was carnival season. We traveled all along with raspberry and a local favorite, teaberry ice cream. “We do a black raspberry ice cream and something that is a little bit more unique to the area is a teaberry ice cream, which sells very well,” Matt Hall said. “We recently have been selling Script Wel Learn More www.hallsicecream.com

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Farm Fresh All recipes courtesy of PA Eats Caprese Salad with Pennsylvania Peaches and Balsamic Drizzle Serves 2-4 Ingredients 1 cup balsamic vinegar 1/4 cup sugar 4 ripe Pennsylvania peaches, washed, halved and pitted 8 ounces fresh mozzarella, sliced 2 tablespoons extra virgin olive oil 1/2 cup fresh basil leaves Salt and black pepper, to taste Directions To make balsamic glaze, bring balsamic vinegar and sugar to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Once boiling, reduce heat to low and simmer until mixture reduces by half and coats a spoon, about 10 minutes. Remove from heat and let cool. Meanwhile, brush a grill or grill pan with 1 tablespoon olive oil, then grill peach slices until marks appear. Set aside. Arrange grilled peach slices and mozzarella on a platter, or on four individual plates. Tuck basil leaves into the sliced fruit and cheese, or sprin- kle on top. Drizzle with remaining tablespoon of olive oil and season with salt and pepper. Drizzle with balsamic glaze. Enjoy! positivelypa.com 23

Orange and Honey Glazed Carrots with Radishes Serves 4 Ingredients Directions 1 pound small carrots, peeled and tops removed In a large skillet, cover carrots, radishes and onions (if using) 1 pound medium radishes, halved with water. Bring to a simmer over medium heat and cook, cov- 1 cup fresh pearl onions, peeled, or frozen (optional) ered until crisp-tender, about 6-8 minutes. Drain vegetables. 1/2 cup honey 1 orange, juiced Return vegetables to skillet. Add honey, orange juice and 1 tablespoon unsalted butter butter. Cook, over medium heat, tossing gently, until honey Salt and pepper, to taste mixture reduces and vegetables are glazed, about 2-4 minutes. 1/4 cup chopped walnuts Season with salt and pepper to taste. Top with walnuts and 1 tablespoon chopped fresh parsley parsley. Serve and enjoy. Tomato Cream Cheese Galette Serves 8-10 Directions Ingredients Pulse AP flour, whole wheat flour, salt and pepper in food processor until combined. Add butter and pulse until pea-sized 1 cup all-purpose flour, plus more for rolling pieces form. Add vinegar and ice water 1 teaspoon at a time 1 cup whole wheat flour and pulse until dough begins to come together and no dry spots 1 teaspoon kosher salt remain. 1 teaspoon black pepper 3/4 cup chilled unsalted butter, cut into pieces Transfer dough to flour-dusted work surface and gently 1 tablespoon apple cider vinegar knead until dough comes together. Shape into disk and cover 1/4 cup ice cold water tightly with plastic wrap. Chill at least 3 hours and up to 24 4-6 medium ripe PA tomatoes hours. 8 ounces cream cheese, room temperature 1/2 cup green onions, sliced thin, plus more for garnish Meanwhile, slice tomatoes into 1/4” thick rounds. Arrange Kosher salt, to taste in single layer over paper towels or clean kitchen towel to drain 1 large egg, beaten some moisture. 2 teaspoons everything bagel seasoning (Or equal parts black and white sesame seeds, poppy seeds, dried Combine cream cheese and green onions until fully incorpo- minced garlic, dried minced onion and salt) rated and smooth. Set aside. 24 Positively Pennsylvania Summer 2022 Preheat oven to 400ºF and position rack in bottom third of oven. Remove dough from plastic wrap and divide in half (or quarters for mini galettes). Coat parchment paper with flour and roll dough out in 1/8” thick circle. Transfer parchment paper to baking sheet and refrigerate dough while you prepare the filling. Repeat with second half of dough.

Tomato Cream Cheese Galette Remove dough from refrigerator and, leaving a 2” border, smooth cream cheese mixture over dough into even 1/4” layer. Top with overlapping tomato slices and sprin- kle with salt. Fold border up over the fruit and brush with beaten egg. Sprinkle everything bagel seasoning over egg wash. Bake until crust is golden and crisp and tomatoes start to caramelize, 35-40 minutes, rotating baking sheet halfway through. Remove from oven and let cool slightly. Sprinkle with green onion, cut into wedges and serve warm. positivelypa.com 25



Watermelon, Lentil and Kale Salad Directions Serves: 8 Rinse lentils in a fine mesh strainer under cold running water, removing any Ingredients debris or rocks. Cover lentils with water in a medium saucepan. Bring to a boil 1 1/2 cups dried lentils over medium-high heat. Reduce heat 3 tablespoons olive oil to low and cook, covered, until tender, 1 lemon, juiced about 17-20 minutes. Drain and return 1/4 teaspoon ground coriander or ground cumin (optional) to saucepan. Let sit at room temperature Salt and pepper, to taste until cooled. 1/2 watermelon, peeled and cut into 1-inch cubes 3 cups kale, stemmed and chopped In a large bowl, stir oil, lemon juice 1 small red onion, thinly sliced and coriander or cumin (if using) to- gether until combined. Season with salt and pepper to taste. Add cooked lentils, watermelon, kale and red onion and toss to coat. Keep refrigerated in an airtight container until ready to serve. positivelypa.com 27

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Fresh From the Vine Snyder County family puts Bottom: Amy Scorsone, left, and her father Karl more than three decades into Zimmerman pose in the family’s outdoor seating growing grapes deck at Shade Mountain Winery. Story and photos by William Whisler From his early days of farming, Karl Zimmerman never intended on owning and operating a winery, but changes to the hog market in the late 1980s forced him to branch out to try something different. The Zimmerman family, Farm Bu- reau members, converted their Mid- dleburg corn and soybean farm into a vineyard in 1989 and the business has been up and running ever since, leading to more than three decades of wine growing rooted in family. Karl and his sons tend to spend their time in the vines and vats while Carolyn and her daughters staff the shop and tasting rooms. “We were conventional farming for years,” Zimmerman said. “We started with calves way back and then in the 1990s the pig market crashed and we ended up here. It was not intentional. It started as a sideline thing and something to do with a niche market, but when the hog market went south it kind of forced us to do something. From there, we jumped off the cliff and we didn’t hit the bottom yet.” Shade Mountain Winery, located right outside of downtown Middleburg in Snyder County, has nearly 70 acres of positivelypa.com 29

vines, making the winery one of the larg- the tissues of two plants together so that clue what we were doing,” Zimmerman est Pennsylvania vineyards for indepen- they can continue to grow as one plant. said. “At that time there was really only dent wine grape growers. One thing that a few wineries around. There was very makes Shade Mountain Winery especially Everything that Shade Mountain little outside assistance. People would unique is that the vineyard grows all of Winery produces is made on site, as the give you advice on what to do and we the grapes that it uses for its wines. family cultivates the vines, harvests the just had to do everything using Snyder grapes, produces and bottles wine on the County logic or whatever.” Grapes that the Zimmermans grow farm. on site include native grapes such as The process can be fairly difficult as Concord, Steuben and Niagara grapes, Karl Zimmerman’s old-fashioned well, as the Northeastern climate can be while also venturing into popular Euro- approach and attention to detail of doing hard on the fickle fruit. pean varietals such as Cabernet Sauvi- things “the right way” has helped create gnon, Merlot and Chardonnay among years of success and established Shade “Sometimes it seems like the more others, which require more attention Mountain as a true hot spot on the that you know the less you know,” Zim- and the use of growing techniques such Susquehanna Heartland Wine Trail as a as grafting, which is a process that joins PA Preferred winery. merman said. “As you discover the subtle nuances it’ll become Admittedly, when Zimmer- more complex. There’s man started growing grapes, always new problems it was a daunting task that can develop. full of trial and error that eventually led to success. “We really didn’t have a Snyder County

Grapes are probably one of the most the winery. The winery opened with a of top-end wines and the old-fashioned miserable things to grow because they wine list that included 13 wines. Now hard work that has made Shade Moun- are so persnickety. They have a lot of Shade Mountain offers 55 different tain what it is today. issues. Some of the varieties of grapes wines. aren’t exceptionally cold hearty. If it gets “Normal people don’t want to to be around five below zero, they will Among the most popular offerings torment themselves, so if you go to a freeze.” that Shade Mountain has includes its winery, most likely more than half of Jack’s Mountain Red, the Niagara and them don’t grow their own grapes,” The idea to get into grapes started its Rascal Red Sangria. Another pop- Zimmerman said. “It’s a lot of work and after the Zimmermans originally planned ular product is Granny Z’s Mint Iced it’s aggravating. It’s much simpler to buy to grow Christmas trees. Tea which is an iced tea with mint wine your own grapes and spend your time added to it. marketing, but to me, that never seemed “Christmas trees at that time were like the way that it should be done.” fairly cyclical,” Zimmerman said. “What “At the time my parents lived in the appeared like a great idea at first really house and there was a patch of mint, Learn More wasn’t by the time we got the ground and my mom would tend it and one day www.shademountainwinery.com prepared and fit to do something. We she would just cut it all down,” Zimmer- had this piece of land and there was an man said. “She asked me facetiously if Bottom, from left to right: article in the Pennsylvania Farmer about we could make wine out of mint and The Zimmerman’s old wine bottle an orchard guy who also grew grapes. I said, ‘sure mom we can see what we machine sits in storage. The part that caught my eyes was a part can do’ and we stuffed it in barrels to about the poorer the ground, the better ferment. It sat there forever and we Some of Shade Mountain’s wine is quality of grapes you could grow, and thought that it was such a stupid idea. stored in bulk as it waits to be bottled. this was a pretty miserable piece of We tasted it one day and it wasn’t too ground. So, the light bulb kind of went bad. It kind of evolved and we sold a lot Shade Mountain’s Winery features off and we decided to make some grapes of mint wine and now we use that as a an indoor tasting room as well as an thinking we could sell them to home base for tea and mojitos. That was one outdoor seating area for guests to try winemakers and eventually it evolved, of the more stupid things that happened, their products. and the logical next step was to open a but sometimes it works. The trick is to winery.” not be afraid to do something stupid and A look at some of Shade Mountain give it a shot.” Winery’s grape vines in late April. In December of 1999, the Zimmer- mans officially opened Shade Mountain Today, Shade Mountain Winery has Winery and Karl, along with his wife grown into a premiere winery within Carolyn, sons Bill and Ben and daughters Central Pennsylvania and is a must visit Amy and Jenny all play a role in running for anyone interested in a wide variety

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GaGrdaerndeGnuiGduaindcaence When the Going container soil. There are added elements Gets Tough, the to this soil that is designed specifically Tough Get Planting for the needs of a container. Specifically, fertilizer, peat moss for looser soil (allows for root expansion) and moisture control. Remember that containers dry out quicker in warm weather, so keep track of your watering schedule. If you have a hectic schedule, and the time you PA Homestead Gardener can spend with your plants is minimal, go for the best, hands-off container soil The Best “off-fence”Our hibiscus tree moves outside in By now we’ve learned more than we your budget will permit. ever wanted to know about COVID-19. SWtohreynaKndirprkhoatnods IbyheLaorrdratihnee iKnoitbiaolldnews is a Good “de-fence”the spring. itfostdbhsuipeypnbpasgpiprntmhheeethnnarsepoeollrlolagnaaaecpeeieroaeeddmuesurbnnstdediacmWDWopBrndtbnrhsntreytett.mos.ereiueaeuetios,ftcieaeerWtcnfdasasniycodcudasatarv’asolairgichateavdalrtnrsMsaneewepewblocun.ed.tna,attlglidrephme,yahhnevnsnigoWlhadetnaecgewbleeaeertothgtewyoubattaasacecavduartwhithsvslnniurhaboooteehttroneeheeioaobsiencd,lnlntevpfneoesstfewoanheydbeagoeedchrlsveu,arhoaeesenesaorovusvsaenrrnsebsca,rafans.tovensenltseonspwld,uwdhvittrYqa.erlcvtwddonldfbpaetaesaeuyShoefeetoswtsrtcoeue,iorto,iidshinonn,aicfkrrhnncuatnow,buwieeocrutrehntnaceitaIuiaorenenaeehtrnrtoeted’dsbeirlsnd’su’arywgens—sedpgrr,sledmitdrarcesaeyutaaewephaeangeesrerrmrcvhcnnxewagpoidthplrcoilsrdsoecellinrotaiddai—lselaydkiuave,rodaenacvnistmunresesnencwasirnaeuieoecdnfmsbascaselditdtihttnwrsuenscdepilbahlosoetuoleaetded,logthmnlhbewhuaoalssssano..muato,einrtiagieBtiuzoahtryvsgsdunierfsux.eae,eets-td,sa continual variety of plants and vegetables beginning early in the growing season. Several of these containers are planted with perennials that must be taken inside each year. One of these is a hibiscus tree. Each year, when it’s safe for the hibiscus to go outside, around the base of the tree we plant a variety of herAbss,aannynounaelswahnod,trthieiss tyoeagrr,ovwegaentaybthleins.g Our strategy We had plenty of cold crop seeds in our “seed bank,” so we matched up containers to seeds based on size of plants and growth time. We planted cauliflower and kohlrabi seeds , which grow into large plants, separately in larger ceramic containers to accommodate their larger roots. Since our leaf lettuce variety grows small and leloawve, swoef mwiixnetderthoenmthweisthtraowthbeerrrpylapnltasnitns oCuhtsoidoes—inwghaetchoernotanina efarrm, in a large sstamrtaltloertucornntgarineenrsa. nTdhebrleoswsoilml b,ethpelerenty gardIefns,poarcseimonpllyy pineram2itfsoyootubyto3pfuotoot ne is absolutely nothing there. Except the scpoancteainneearrotnheahfousre-forotappaottioo, nwthhaetepvae-r voles of course. tyio—u dcori,tctehrosoasree aalcwoanytsaineterrwesitehdgionotdhe We soon discovered their network fdrerasihnaggree. nIfs aitnddopersond’tuhcaevyeohuocleasn, asunpdply now includes holes at the bottom of fyooruthdeomn’.t have a way to drill holes in each raised bed, and if we started dig- theMbyottthoemor, ydoabno’tubtutyhitshuapt tciockntianincerrit!ter ging in one bed, they quickly scoot out dGecoiomdadtiroanincaegneteisrsaamrouusnt dfotrhecocnotnacineeprt the bottom of the bed and escape to a tghaartdaenniimnga.lsIfaryeoduedspoedrartilellyhoseleesk,ibneg sfuoroed different raised bed. atnodphuatbaitlatyethr eoyf nsetovenredinidtbhefboroettdoume.to It wasn’t only the voles who were the Iinfcyroeaus’dedlickoentostrouvcetriownininteoruarpalraenat,, active. The squirrels discovered how to atnhde diefcfreeraesnecde rbeestowuerecnes.aBduetadthpalta’snat and take the lid off the containers of bird doinffeertehnat tsouprvicivaensdosuotsaipdbeocxofuoldr abneother seed. Deer made topiary out of our My husband and I do not cllaaiimm ttoo bbee ttihmicek. ness of the container walls. Frost evergreen privacy fence and then the professional gardeners. Whhaatt wwee kknnooww andOsunrorwaisweidll bfreedesz,ebauicltofnotuairnyeeraprslaangto, groundhog arrived. for certain is that there is nootthhiinngg mmoorree hqauvieckneorwthsruocucguhmtbheind wtoaltlhs.eAcnledveifrnyeosus rewarding than putting fresshh vveeggeettaa-- obfritnhgeitvoinles,idinec, lyuoduin’llgwalalnotfitotuorlsotorakwn-ice The groundhog took up residence bles, fruits or herbs that youu’’vvee ggrroowwnn bineryroyuprlalinvtisn.gWrohoatmw. aWs oornkcinega whiigthhi-npryoo-ur under our deck and proceeded to trim with your own hands on yoouurr ttaabbllee.. dbuucdingegt, liussahmstursatw, bbeurtryyobuedm,ahyans obtecboemase off all the ornamental miniature hostas ahbaparpryenwwithasttheelanendd. Orevseurltthifisypoaustdwonin’tter, my husband so painstakingly planted tgheet vsoolmesetfhoiunngddseussigtenneadnfcoerbyyoeuartinnegedths.e around our koi pond. I’m sure the fresh, roots of all the plants. At a time when tender leaves were a tasty treat. The hus- wCeosnhtoauinldehrasvoeibl een seeing the brown bAalnthdowuagshnwotehwapeprey pthleoausgehd. with the look of this container last year, the Once again, you often get what you pay for. Pay the extra to get premium sweet potatoes barely had room to grow underground. 34 Positively Pennsylvania Suummmmeerr 22002220

Our plan after much research: Vole Damage • Rebuild the raised beds, using a fine mesh wire which Grass tunnels in your yard are the easiest way to discern will be under the dirt at the bottom of the beds to if you have voles or another type of rodent. block the voles. The voles ate holes in our yard fabric and created a trav- eling network between our raised beds. The vole holes in • Ascertain that any and all new shrubbery MUST be the raised beds are obvious in the photos deer resistant/repellant. • Use animal repellant in smaller areas such as the koi pond. • Traps with humane release will be our last resort. What will work? Time will tell. But that’s what growing food and gardening is all about — patience and determination. Strawberries Although the deer choose What was once a bountiful bed of strawberries, became to eat during dusk and a barren bed of vole holes and discarded uneaten roots. dawn, their damage is Voles will consume grass roots while tunneling through a unmistakable. Standing yard, as well as bulbs and seeds. They are especially at- taller than rabbits or tracted to grain, which is often used to bait and trap them. groundhogs, they can certainly eat trees and positivelypa.com 35 bushes they are attracted to without going through any gymnastic stretches. This tree was definitely not deer resistant.

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